Subject: Sugar Glazed Shallots and Garlic
From: Unicorn (unicorn@indenial.com)
Date: Sun Nov 05 2000 - 00:22:15 EST
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F O O D F U N N Y
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Here's a true cross-cultural food funny sent in by reader Christy:
Several years ago (25 to be exact!) I was a student at a business
school that had many foreign exchange students. I was also newly
married and was eager to give my first dinner party. I invited two of
my new friends over for dinner one night - one was from Japan and the
other from China. Since I was a novice cook, I decided to make
something my grandmother had taught me to cook - Stuffed Cornish Game
Hens.
Our guests arrived, and everything was progressing nicely in the
kitchen. When the hens were done, I placed each on a separate plate
and put them on the table at each seat, with accompaniments in the
center of the table.
I called my husband and our guests to the table for dinner, and was
astounded when our guests burst out laughing! My husband and I
couldn't figure out why our guests were laughing at my perfectly
prepared meal. When the laughter died down, our guests apologized and
explained that they had never been served their own chicken for dinner
before!
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T O D A Y ' S R E C I P E
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This simple dish is sure to please the garlic and onion lovers in your
house. As with all the recipes this week, it is adapted from "All
Around the World Cookbook" by Sheila Lukins, Workman Publishing
Company, 1994, available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/1563052377/worldwiderecipes
Sugar Glazed Shallots and Garlic
2 lbs (900 g) large shallots, peeled
20 large cloves garlic, peeled
1 cup (250 ml) chicken broth
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
Place the shallots and garlic in a single layer in a shallow baking
dish. Add the chicken broth and sprinkle the shallots and garlic with
the sugar. Season with salt and pepper. Cover with aluminum foil and
bake in a preheated 375F (190C) oven for 45 minutes. Remove the foil
and stir gently. Bake an additional 30 minutes. Melt the butter in a
large, nonstick skillet over moderate heat. Add the shallots, garlic,
and any remaining cooking liquid. Saute, shaking the pan frequently,
until the shallots and garlic are golden brown, 5 to 7 minutes.
Serves 4 to 6.
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